Wednesday, May 19, 2010

korean beef

I've decided to go through some of my old recipes (most of them are from my awesome sisters) and make them again. This was a favorite in college for a few of the following reasons:

1. It is a really inexpensive and quick meal.
2. It looks and tastes gourmet (good for a quick dinner to impress).
3. It is really delicious.

Korean Beef is a very standard dish. Just about every Chinese restaurant sells it but it's usually made with flank steak and sauteed with broccoli. My recipe is less expensive and easier because it uses ground beef and some really simple ingredients and I served this with steamed broccoli which was delicious. I do have to mention though that I bought organic grass-fed beef and you definitely want to use as lean of beef as you can get for this dish or it will be oily and gross. On that note . . .

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here's a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!

I found this recipe on Pinterest and tried it tonight - it was DELICIOUS!!! I also have a blog so I shared the recipe and linked back to your blog so you can have the glorious credit :) I'll definitely be checking out more of your recipes. Thanks!

You've made it on the Pinterest circuit! I made this tonight for me and the hubby and it was wonderful! I think the best part is how great it smells when its cooking! My husband walked through the door from work and was instantly hit with "dinner's ready!" without me having to say a word! Thanks again!

I tried this with ground ginger cuz i couldn't find it fresh. With white rice sriachi (i think thats how u spell it) and a side of steamed broccoli its freaking delicious thanks for the recipe. Im definitely making again and again when im looking for a refreshed dinner idea!!!!

Another Pinterest person here. ;) I have made this with ground turkey, thinly sliced beef, thinly sliced pork, chicken thigh pieces, chicken breast pieces, and soy curls. They have all turned out fabulous and delish! Sometimes I throw in some chopped onion and grated carrot too. Once I had med. firm tofu that needed to be used before it went bad so I pressed it, crumbled it up, and threw it in with the rest of the ingredients. Thanks for the recipe!

I found this on pinterest. It was the most popular pin when I did a search for "ground beef recipes" and now I see why. My only comment is the moment my husband sat down he looked at the amount of food the recipe had produced and said, "Okay, this is mine, where's the food for you and (our daughter's name)?" I'd suggest doubling it.

I found you on Pinterest, too, because I was looking for something different to do with ground beef. My family LOVED it! I followed your recipe almost exactly and it was great. My husband and I both got really full from it (it was served over rice like in your picture) and we even had leftovers! Our picky 10 month old even loved it! He kept wanting more. (I used less red pepper flakes, though, because I didn't want to burn his poor mouth.) Thank you so much for an inexpensive recipe!

I found your recipe via Pinterest and I just finished my second helping. So good! I'm adding it to my menu rotation. I substituted ground ginger because I didn't have fresh on hand. The flavor is just like the dishes from my favorite Korean restaurant. Thanks for sharing!

I take it all back, made it last night and it was AMAZING!! I couldn't believe how flavoursome it was, it tasted so authentic! Went perfectly with the rice and I steamed long green beans. I agree - the spring onions are a MUST! THANK YOU!!

Another Pinterest follower! I grew up eating Korean Beef after living in Hawaii where we first tried it and my family loves it. After having lap band surgery, though, eating beef (in steak form) can be a little hard, so seeing Korean beef with hamburger was like a ray of sunshine! I'm going to try this with ground sirloin for dinner this week and my husband can't wait. Plus, it's nice to have an economical version since real korean beef is either short ribs or rib eyes, which can be costly for a family. Thanks!

Hello! I found your recipe via Pinterest (gotta love that site!!). I made it last night and it was a HIT!! We loved it! I made a couple alterations: I used ground turkey and brown rice. Yum-o! Thanks for sharing! I was excited to see you are in SD. That is my hometown! I moved to LA a year ago and we hope to make it back down South at somepoint. :)

My family gives this a "5 Forks" rating!!! Doubled the sauce, but followed the rest to a tee! We stir-fried some broccoli, red bell pepper, and zucchini in a tiny bit of sesame oil and served it all together to stretch the meal a bit. It was amazing!!!! I found out my 20 month old son loves to eat green onions - by themselves! He begged for more onions all through dinner.

I am a huge fan of Korean BBQ, but never tried cooking it at home. We will be eating this A LOT since the store I bought sesame oil from only sold it in a 2 qt size! We eat a lot of ground beef and chicken in my family, so it is super refreshing to have a new way to eat it! This is definitely going on the weekly menu. And thanks for the tip on the fresh ginger! I had never purchased or cooked with ginger before, so it was really helpful to know how I can store the rest for future use!

I think this is one of my favorite new recipes for those days when my hubby is on his way home from work, kiddo's are distracting me, and I still am not sure what to make. I can get it done during his commute and he's all impressed at such a delicious, exotic meal! Ha! THANK YOU!!!

Made this last night and then put in the crock pot as we are a on the go family and eating at various times. It was delicious! Even the picky eater in our family had a second helping! I will definitely be using this recipe often. Super easy and tasty! Thank you so much for sharing!

Made this last night and then transferred to a crockpot. Our family is always on the go and needing to eat at separate times, sadly to say. This was DELICIOUS. Even the pickiest eater in our family had a second helping! I will definitely be keeping this recipe and using often with other meat options as well! Thank you so much for sharing!

Yum! I always make this dish using traditional Korean beef ribs that need to marinated over a long period of time but this is a great idea to get some tender and delicious meals from a less expensive cut of meat. Take Care, BAM

I found this recipe a couple months ago. The first time we made it we didn't have any leftovers, and we loved it so much we made it fresh again for dinner the next day! I've made it 5 or 6 times since then. It's our go to dish for something quick! We also do Quinoa instead of rice sometimes.

I found this recipe on Pinterest and I tried it last night. I didn't have 3 key ingredients, the sesame oil, the chili pepper flakes and the ginger. I used Sriracha Chili Sauce and rice vinegar because that is what I had in the pantry. I know it totally changed the recipe, but it was still delicious!!! I will definitely make sure I have all the ingredients in the future and make it according to the recipe. Thanks for sharing this recipe.

Made this instead of our usual flank steak bulgogi and my young daughter LOVED it. I served it in a lettuce cup with chile-garlic sauce on top. I topped mine with chopped peanuts. My daughter topped hers with chow mein noodles. Outstanding.

Made this instead of our usual bulgogi flank steak. Much easier and absolutely delicious. I served it in lettuce cups with chile-garlic sauce. My daughter loved it with chow mein noodles on top. I had mine topped with chopped peanuts. Will be making again for sure.

I found this recipe on Pinterest and loved it. Followed the receipe exactly except we left out the sesame oil as I didn't have any. I am looking it up once more because my boyfriend just asked me to make it again. Looks like it is going to be a regular at our house!

I took ground beef out for dinner unsure of what I was going to do with it. I popped on Pinterest to look for something to make and found this. AMAZING! Not only was it super quick and easy, but it was also delicious! The whole family loved it! Thanks for the recipe! :)

I store a whole nub of ginger in my freezer, peel and all. When I need fresh ginger, I just run it across a rasp or grater for what I need. If you buy good fresh ginger, the peel is so thin, it doesn't matter. I can't wait to try this recipe!

I too found this on pinterest. I've made it several times for my family and we all Love it!!

By the way, I also remember your blog from a time I was looking up carpet cleaning--I saw your picture and thought, "she looks Mormon." Then scrolled down and saw the temple silhouette picture and said Ha! It was fun. Great blog, thank you and please keep it up!

woo-hoo!!! i've cooked this twice this week. My husband and brother are big fans! First time I used lean turkey and this time I'm using extra lean turkey. Very excited to see how it turns out, but I'm sure fantastic!

So glad I tried this out! I love it and the bf loves it and it's easy! The green onions make the flavor great! I've made it without ginger but it's better with it! I cut up my spare and put it in the freezer that way I wouldn't be without again! Also the sesame oil gives it it's flavor. Go buy it. it's only like $3. I've made this several times & will continue to make it!

I love this recipe, but I wonder if anybody has attempted to make it without the sugar? I'd love to convert this into a paleo recipe using coconut aminos or gluten free tamari instead of soy sauce but i know it needs sweetener...I wonder if stevia would be ok? or maybe a dab of honey??

Came across this recipe on Pinterest and made it for dinner last night. It was so good! I used ground turkey instead of beef and it was still awesome. I agree with the others that the sesame oil makes a huge difference. I went out and bought some just for this recipe and I'm glad I did. My only complaint, which isn't really a complaint at all, is that I was a little too liberal with the red pepper flakes (totally my fault!). I always forget that a little goes a long way when it comes to the red pepper flakes and mine was spiiiiiicy!! Never the less, it was really good. My husband loved it and even my kids gobbled it up. Thanks for the yummy recipe.

Came across this recipe on Pinterest and made it for dinner last night. It was so good! I used ground turkey instead of beef and it was still awesome. I agree with the others that the sesame oil makes a huge difference. I went out and bought some just for this recipe and I'm glad I did. My only complaint, which isn't really a complaint at all, is that I was a little too liberal with the red pepper flakes (totally my fault!). I always forget that a little goes a long way when it comes to the red pepper flakes and mine was spiiiiiicy!! Never the less, it was really good. My husband loved it and even my kids gobbled it up. Thanks for the yummy recipe.

Lizzy!I just made this for dinner and my husband and I finished it all up! He said its definitely make again. Thank you for posting... And who ever posted this on pinterest. I finally found a recipie for ground beef that doesnt consist of pasta.

OMG. This is WAY too sweet for my taste. I will certainly make it again because it was good and VERY easy. Next time I will cut down to 2 tbs. of sugar. I added just a little over 1/4 c. (which I suspected would be too much) because of the comment in the ingredients list (cannot imagine adding 1/2 cup!). I also toasted some sesame seeds and added them at the end.

Thank you for your comment on the sweetness of this dish. I was wondering the same thing as I am diabetic and shy away from meat recipes with sugar in them. I will use your suggestion of 2 tbsp. of sugar.

As others have mentioned, I came across this recipe on Pinterest. I recently had a Korean beef (bulgogi) hero from a food truck and fell in love. I tried this recipe last night and it was DELICIOUS. Most importantly, the flavoring was soo accurate.Thanks for sharing!

This was terrific - not another Pinterest fail. Everyone in my family loved it. Thank you for the great recipe. It is a terrific base for additions and adaptations. I used 2Tbls of Splenda Brown Sugar to save a few calories. I added some finely diced carrot and red bell pepper to the onion saute just because I like vegetables. This recipe is now a part of regular meal rotation.

This was terrific - not another Pinterest fail. Everyone in my family loved it. Thank you for the great recipe. It is a terrific base for additions and adaptations. I used 2Tbls of Splenda Brown Sugar to save a few calories. I added some finely diced carrot and red bell pepper to the onion saute just because I like vegetables. This recipe is now a part of regular meal rotation.

This was so, so, so good and super easy! I've made it 4 times in the last six weeks and we really enjoy it. I serve it with jasmine rice made with veggie stock, cilantro, and garlic. Delish!

@Amanda Mann - you can use cinnamon, nutmeg, or all-spice as a replacement for ginger. It's not an exact match but it will hit similar flavor notes. As for quantity - do it to taste. Start with just a little and add more as you like.

Made this as is, loved it. Sharing what we served it with b/c it really balanced the sweet richness of the dish. I mixed a bag of coleslaw cabbage and a bag of matchstick carrots. Then tossed it with an asian-style vinagrette for a quick coleslaw/pickled veggies. DH layered rice, cole slaw and beef. He kept talking about how the flavors and textures this way really made it fantastic. (Used vinaigrette from this recipe: http://www.rachaelray.com/recipe.php?recipe_id=5372

To "brown" hamburger is a verb - it's the action of browning the meat(or cooking it in the skillet). This was really delicious - I've had this pinned for awhile but needed something quick before my daughter leaves for college. We made a cabbage chinese salad and green beans on the side. Thank you SO much for this great recipe!

@Marketing - To "Brown Hamburger" is the act of cooking hamburger - or "browning" it. :) We love this recipe - made it tonight for the first time even though I've had it pinned for a long time. We made chinese cabbage salad and green beans on the side. It was delicious over the rice. Next time, we'll try adding carrots and peas as suggested by another gal. Thanks again!

Couple of years late, here, but I just made this and it was delicious. We are doing Paleo so I subbed coconut aminos for the soy sauce and I used coconut palm sugar for the sugar. I served it over shiritaki noodles (and over rice for my kids). Everyone loved it.

A couple of years late but I made this tonight and it was great. I made a couple of minor subs to make it Paleo: coconut aminos in place of soy sauce and coconut palm sugar in place of brown sugar. I kept everything else the same. Really simple and delicious.

tried it tonight...boiled the beef in ginger and threw out water....then followed everything else. good thing I didnt use all the sugar as it would have been too sweet. overall yummy. may need lighter sodium and instead of rice, brown rice and topped with green onions and roasted toasted slivered almonds.....oh so yummy! love pinterest! thanks for sharing!

Just made this for dinner and WOW! It was very tasty and my husband asked if I would make this again for dinner tomorrow! That's high praise. Thanks for posting this recipe, I've pinned it so I can find it again.

I love this recipe. I can make it in like 10 minutes flat and because it uses ground beef, it is cheap. My husband loves the spice. We generally eat Paleo, so we use cabbage instead of rice and about 2 tbsp. of maple syrup in place of sugar. The cabbage is a great compliment.Michaelapossibilityforsimplicity.wordpress.com

Simple but good - I kept it to 1/4 cup sugar and it was plenty and upped the fresh ginger just because I love ginger. Topped over stir fry veggies and rice to balance out the flavors. Thanks for sharing!

Someone might have mentioned this before, but growing up Asian we used ginger a lot! My mom always kept it in the freezer and it would almost literally last forever. She just cut off what she needed, threw the rest back in the freezer and then peeled and grated the frozen chunk.

Quick and easy and tastes surprisingly good considering that it just has a small handful of ingredients and is done in a jiffy. I have a few suggestions though: Brown the ground beef all by itself and strain it, THEN add the sesame oil, garlic, brown sugar, soy sauce, ginger, salt and pepper and red peppers. If you cook it with the garlic and sesame oil and then strain, most of the sesame oil will drain out with the liquid. Also, I have added one medium green bell pepper cut into 1/2' pieces, which not only added color, it also added flavor and texture (not to mention more fiber and vitamins). The best way I found to store leftover ginger is to peel it, mince into small pieces, and freeze in an air-tight container or bag. It keeps for a long time and doesn't lose its flavor. I find that when storing it in the refrigerator, it tends to grow mold.

Quick and easy and tastes surprisingly good considering that it just has a small handful of ingredients and is done in a jiffy. I have a few suggestions though: Brown the ground beef all by itself and strain it, THEN add the sesame oil, garlic, brown sugar, soy sauce, ginger, salt and pepper and red peppers. If you cook it with the garlic and sesame oil and then strain, most of the sesame oil will drain out with the liquid. Also, I have added one medium green bell pepper cut into 1/2' pieces, which not only added color, it also added flavor and texture (not to mention more fiber and vitamins). The best way I found to store leftover ginger is to peel it, mince into small pieces, and freeze in an air-tight container or bag. It keeps for a long time and doesn't lose its flavor. I find that when storing it in the refrigerator, it tends to grow mold.

Surprisingly good considering how easy and how few ingredients. Suggestion: brown the ground beef all by itself and then strain; add your sesame oil, garlic, brown sugar, soy sauce, ginger, salt and pepper and red peppers afterward and cook. If you cook the meat with the sesame oil, you will strain away most of the sesame oil (which adds a lot of flavor). I added a medium green bell pepper cut into 1/2' pieces, which added texture, flavor, and color not to mention extra fiber and vitamins. Also, I find the best way to keep leftover ginger is to peel it, mince it, and freeze it in an air tight container or bag. Thanks for the great but simple recipe!

Surprisingly good considering how easy and how few ingredients. Suggestion: brown the ground beef all by itself and then strain; add your sesame oil, garlic, brown sugar, soy sauce, ginger, salt and pepper and red peppers afterward and cook. If you cook the meat with the sesame oil, you will strain away most of the sesame oil (which adds a lot of flavor). I added a medium green bell pepper cut into 1/2' pieces, which added texture, flavor, and color not to mention extra fiber and vitamins. Also, I find the best way to keep leftover ginger is to peel it, mince it, and freeze it in an air tight container or bag. Thanks for the great but simple recipe!

Thanks for this delicious recipe! I made it last night for my family of 7. (Doubled the recipe) They devoured it and said it was one of their favorite things I have ever made. Love finding a new recipe that is a hit with the whole family! Keep the recipes coming! :)

This was tasty. Even the pickiest eater in our children had a second helping! I’ll positively be keeping this direction and victimization usually with different meat choices as well! Chefs are necessary to bring a completed purpose, one prepared spicy dish (enough for one person)

I made this tonight, and it is delicious!! It was a big hit. My boyfriend had an aunt from Korea who passed away a few years ago, and he said this dish reminded him of her cooking, and he loved it. Definitely a new favorite! I sauteed some veggies in a little more sesame oil to go with it.

I made this tonight, and it was delicious! It was a big hit. My boyfriend had an aunt from Korea who passed away a few years ago, and he said this reminded him so much of her cooking. He loved it. This is definitely a new favorite. I sauteed veggies in a little more sesame oil and some salt to go with it.

noticed you cut ginger and put in bag in refrigerator but i put mine in freezer and lasts indefinitely, i buy a large quantity of the organic when in season so this is handy as usually lasts all year... this recipe is going to be tried out very soon too, many thanks for sharing

Made this once before and it was simply AMAZING! Such a burst of flavor and just easy to whip up in no time. Definitely does not disappoint in the flavor area that's for sure!! SIMPLY AWESOME! Will continue to make this always!!

This was quick, easy and delicious. I didn't have fresh garlic or ginger so I substituted with powder, it still came out yummy. Next time I'll make it with fresh garlic and ginger. I served it with sauteed green beans. :-)

This was fantastic! Just the right amount of sweet, salty, spicy goodness. I don't even like green onions, so I considered leaving them off, but they really added great flavor to this dish. Thanks for sharing!

search

Loading...

.

copyright 2014

The content of this blog is the sole property of Elizabeth Bryant. It may not be used or reproduced in any manner without consent. All Rights Reserved. Contact me for more information about sharing content from my site: elizabethabryant@gmail.com.